Monday, December 3, 2012

Roasted Brussels Sprouts

I finally made roasted Brussels sprouts for the first time.  They were really easy to make, and I liked them! (Pretty basic recipe, but I followed one from

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 T. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

  1. Preheat oven to 400 degrees F.
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

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